This Moroccan harira is a rich, warming soup of tomatoes, lentils, chickpeas, tender beef, and fresh herbs, thickened at the end until it is silky and smooth. In Morocco, it is the classic way to break the fast during Ramadan, usually served with dates and sweet chebakia. However, it is just as comforting on any cold evening. Harira is a traditional North African soup with Andalusian and Amazigh roots, and although it is mostly served during Ramadan, it can be made all year round (Wikipedia).
Key Takeaways
- A flour-and-water mixture called tadouira gives harira its signature velvety texture.
- Lentils and chickpeas make the soup filling and rich in fiber and plant protein.
- It freezes well, so you can make a big pot before Ramadan.
What Is Moroccan Harira?
Harira is a thick tomato-based soup made with lentils, chickpeas, a little meat, and plenty of cilantro and parsley. Typically, it is seasoned with ginger, turmeric, pepper, and cinnamon. Finally, it is thickened with tadouira, a simple slurry of flour and water, which gives it a creamy body.
Every Moroccan family has its own version. For example, some add vermicelli or rice, while others finish it with a beaten egg or a squeeze of lemon.
Moroccan Harira Ingredients
- Meat: Small cubes of beef or lamb. Alternatively, leave it out for a vegetarian harira.
- Lentils and chickpeas: Brown or green lentils hold their shape, and canned chickpeas save time.
- Tomatoes: Fresh grated tomatoes plus tomato paste give a deep flavor.
- Celery, onion, and herbs: In particular, lots of fresh cilantro and parsley.
- Spices: Ginger, turmeric, black pepper, cinnamon, and a pinch of smen or butter.
- Tadouira: Flour whisked with water, and sometimes a spoonful of tomato paste.
How to Make Moroccan Harira
The full measurements are in the recipe card at the end of this post. Meanwhile, here is the method.
1. Build the base. First, cook the meat, onion, celery, herbs, spices, and butter in a large pot for 5 minutes, stirring often.
2. Add tomatoes and lentils. Next, add the grated tomatoes, tomato paste, rinsed lentils, and water. Then simmer, covered, for about 45 minutes, until the meat and lentils are tender.
3. Add chickpeas. After that, stir in the chickpeas and vermicelli, if using, and simmer for 10 minutes.
4. Thicken. Finally, whisk the tadouira until smooth. Pour it slowly into the simmering soup while stirring constantly, and cook for 10 more minutes until silky.
Tips for the Best Moroccan Harira
- Stir while thickening. Otherwise, the flour can form lumps.
- Use plenty of herbs. In fact, a generous handful of cilantro and parsley is what makes it taste like home.
- Season at the end. Since the soup reduces as it cooks, add the final salt only after thickening.
- Use a pressure cooker. Alternatively, cook the base for 20 minutes under pressure to save time.
How to Serve Harira
Traditionally, harira is served in deep bowls with dates, hard-boiled eggs sprinkled with cumin, and sweet chebakia. In addition, a wedge of lemon on the side lets everyone brighten their bowl to taste.
Frequently Asked Questions
Can I make Moroccan harira vegetarian?
Yes. Simply skip the meat and use vegetable broth. The lentils and chickpeas still make it hearty.
Can I freeze harira?
Absolutely. However, it is best to freeze it before adding the tadouira. Then thicken it after reheating.
Why is my harira too thick?
It thickens as it cools. Therefore, just add a little hot water when reheating.
Final Thoughts
All in all, Moroccan harira is more than a soup; it is a tradition shared at the iftar table. Make a big pot, and your kitchen will smell like Ramadan in Morocco.
For more Moroccan flavors, try our beef tagine with prunes, or finish the meal with our basbousa.
AuthorEmma food bloggerDifficultyIntermediateA thick, herb-packed tomato soup with lentils, chickpeas, and beef, finished with a flour thickener for a silky texture. Serves 8.
Soup Base
Tomatoes and Legumes
Tadouira (Thickener)
Build the base. In a large pot over medium heat, combine the meat, onion, celery, half the herbs, smen, oil, spices, and 1 tsp salt. Cook 5 minutes, stirring.
Add tomatoes and lentils. Stir in the grated tomatoes, tomato paste, lentils, and water. Bring to a boil.
Simmer. Cover and simmer about 45 minutes, until the meat and lentils are tender.
Add chickpeas. Add the chickpeas, vermicelli, and remaining herbs. Simmer 10 minutes.
Thicken. Whisk the flour and cold water until smooth. Pour slowly into the simmering soup while stirring constantly. Simmer 10 minutes more until silky.
Season and serve. Add the remaining salt to taste. Serve hot with lemon wedges and dates.
8 servings
1 1/2 cups
- Amount per serving
- Calories265
- % Daily Value *
- Total Fat 7g9%
- Saturated Fat 3g15%
- Trans Fat 0g
- Cholesterol 24mg8%
- Sodium 650mg29%
- Total Carbohydrate 32g12%
- Dietary Fiber 5g18%
- Total Sugars 4g
- Protein 14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
